Put the lentils into a saucepan with 2 1/2 cups of water, bring to a boil, then let simmer for 20-30 minutes, until they are soft and pale. Meanwhile, heat some veg. broth or water in a saucepan, add the onion and ginger, and cook for 10 minutes, uncovered, so that they brown a bit, stirring from time to time.

Steam the broccoli until just tender, then put in a shallow gratin dish. Put the lentils into a food processor or blender with the onion mixture and the lemon and blend until a smooth puree. It should have the consistency of heavy cream; add some water or veg. broth if it is too thick. Season, then pour this puree evenly over t he broccoli. Sprinkle the bread crumbs over the top.
Put into an oven at 350-400 degrees F for 30-40 minutes.

I usually serve this with baked potatoes and salad. This dish freezes well.